Cinnamon Walnut Babka
Filled with raisins, walnuts and cinnamon, this Cinnamon Walnut Babka is a delicious way to celebrate the arrival of Spring!
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“Dad, look! I’m strong like bull!” I look up from putting the dishes away to see Robbie on the couch holding his empty cup of milk high up in the air. Robbie loves routine. (Truthfully, I suspect all kids thrive on routine.) Heck, I’m a very routine-minded guy myself, so it’s not one bit of a surprise that Robbie loves routine as well.
Each morning, we get up and get ready for preschool and then head downstairs to watch an episode of Mickey Mouse Clubhouse. Robbie eats a granola bar and drinks a cup of milk while watching Mickey, and then he’s out the door and on the Mom bus to preschool. Long ago, I taught Robbie that drinking his milk will make him grow up big and strong. After all, milk is loaded with calcium, protein and potassium…all good things for a growing kid.
But the catch here is I taught Robbie that milk will make him “Strong like bull.” (This must be said with an exaggerated Russian accent, much like Boris Badenov from the Rocky and Bullwinkle Show.) So as Robbie got older and learned to talk, he started saying “Milk makes me strong like bull!” And, yes, he says it with the same Boris Badenov-esque accent. It’s hilarious!
Cinnamon Walnut Babka
While milk does indeed make a body good (and strong), it actually softens breads and baked goods. For many softer breads, you’ll notice that recipes often call for milk as the primary liquid. (Sometimes you’ll see milk powder added as a dry ingredient instead. Same concept.) That’s because milk leads to softer breads. In fact, the primary liquid in this Cinnamon Walnut Babka is milk. The result is a soft and velvety loaf studded with walnuts, raisins and cinnamon. Talk about delicious!
Growing up in the South, I wasn’t familiar with babka. Perhaps it just wasn’t on my family’s radar. Perhaps it’s because babka isn’t as popular in the South. Either way, my first exposure to babka happened when we moved to upstate New York. Babka is a Jewish bread from Eastern Europe that’s often served around Easter. I was in our local grocery store a couple weeks before Easter, and there was a table stacked high with loaves of babka. I was intrigued, so one of those loaves landed in my cart.
Disappointed is a nice way of describing my reaction to babka. I couldn’t figure out why people loved this stuff. I found it to be dry and rather boring. (I was able to salvage the grocery store loaf thanks to butter and the toaster oven.) Then I realized the problem. It was a grocery store loaf. I tried another babka from a local bakery, and it was way better! It was a rich brioche-style dough filled with all sorts of delicious toppings. One bite, and I was ready to make up for all the missed loaves of babka from my childhood!
Over the years, I’ve made babka a number of times. I’ve made a chocolate hazelnut version. I’ve made a brown sugar pecan version. And now I’m adding this Cinnamon Walnut Babka to the list. I decided to mix things up this time, too. For the previous recipes, I baked the babka in a loaf pan which is the traditional style of baking babka. This time, I made the dough as normal but then wrapped it into the bottom of a tube pan instead. Same delicious taste, just a different presentation. No matter which shape you go with, I hope you enjoy this babka. We certainly did!
Did you make this Cinnamon Walnut Babka at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). Happy baking!
Cinnamon Walnut Babka
Ingredients
For the Dough
- 3¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 Tbsp instant dry yeast
- ½ tsp salt
- 6 Tbsp unsalted butter room temperature
- ½ cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 Tbsp vegetable oil
For the Filling
- 6 Tbsp unsalted butter room temperature
- 2 tsp ground cinnamon
- ⅔ cup raisins
- 1 cup brown sugar
- 1 cup walnuts chopped
- 1 large egg lightly beaten with 1 Tbsp of water
For the Syrup
- ¼ cup granulated sugar
- ⅓ cup water
For the Glaze
- 1¼ cups powdered sugar
- 2 Tbsp milk
Instructions
For the Dough
- Using a countertop mixer fitted with dough hook attachment, add all of the dough ingredients. Mix on low speed for 2-3 minutes, or until dough comes together. Increase speed to medium and continue mixing for 4-5 more minutes.
- Turn dough out onto a floured work surface. Shape dough into a large square. Transfer dough to a baking sheet and cover with plastic wrap.
- Let dough stand at room temperature for 1 hour.
- Transfer dough into refrigerator for 1 more hour. (Note: Dough can rest in refrigerator overnight at this stage.)
- Transfer dough to a floured work surface and roll into a 10”x20” rectangle.
For the Filling
- Spray a tube pan with nonstick baking spray; set pan aside.
- Using an offset spatula, spread room temperature butter evenly on top of dough.
- Using a small bowl, combine cinnamon, raisins, sugar and walnuts. Sprinkle mixture evenly on top of butter. Press mixture into dough lightly with your hands.
- Starting with a long side, roll dough into a log and pinch seam to seal.
- Starting 2” from one side, cut the rest of the dough lengthwise. Carefully rotate the cut sides up and then twist the two pieces together, keeping the cut sides up as you twist. (Note: You might lose some of the fillings at this stage. Just sprinkle them back on top once the dough is in the pan.)
- Transfer dough into prepared tube pan. Wrap the two ends of the log together to create a circle and pinch seam to seal.
- Cover pan lightly with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. (Tip: I let my dough rise in the oven with just the oven light – not the actual oven – turned on.)
- Once dough has risen, preheat oven to 375°F (remove dough from oven first if you let it rise there!).
- Brush top of babka with lightly beaten egg.
- Bake for 30-35 minutes, or until top of babka is golden brown.
For the Syrup
- While babka is baking, place sugar and water in a small saucepan; bring to a boil over high heat.
- Reduce heat to low and simmer for 2-3 minutes.
- Remove from heat and let syrup cool.
- Once babka has baked, remove from oven and transfer to a cooling rack. Brush top and sides generously with syrup while babka is still hot. Let babka cool.
For the Glaze
- Using a small bowl, whisk together powdered sugar and milk. Drizzle babka with glaze before serving.
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I didn’t grow up with babka either and tried it for the first time when I was living in the Northeast–it was a bakery loaf and I was instantly hooked. Babka rules! I love this version and could totally go for a slice (or five) right now! Hope you guys are staying healthy!
Yes! I’m with ya on the babka train, Kelsie. They’re delicious, and I’m totally making up for lost time here. 🙂 And, yes, we’re healthy over here…but we’re doing “preschool at home,” and I think we might go absolutely bonkers!
Without a doubt, all kids love routine, mine thrive on it. If I saw one of my kids doing that with a glass of milk (even empty), you’d see me diving across the room in an attempt to stop any possible drop from hitting the sofa! Love the look of the babka, it looks like what I’d tuck into once the kids are in school and I had the house to myself!
Yes! I think we develop extra special abilities to dive and contort our bodies in odd shapes once kids are around. I think I pulled a muscle the other day trying to keep from stepping on him as he ran past. Haha! Speaking of having the house to yourself, I hope you’re staying safe and healthy over there, Matt!
How adorable is Robbie! I love that he has found his “strength” 😀 So sweet 🙂
I have never made a Babka before – so this is something that has definitely got to change soon, as I do enjoy eating it. Saving and pinning this!
Oh, I’m sitting here watching Robbie sort coins into piles while trying to manage my inbox. The coronavirus has led to “preschool at home,” and we’re having to get really creative! Next up: strength competition. Hah! Thanks so much, Alexandra! (And, yes, go make a babka. There’s something super relaxing about making yeasted breads!)
oh i would love to hear robbie saying that. how cute. i think the first time i really heard about babka was in an episode of Seinfeld:) weren’t they taking one to a friend’s dinner party? i bet yours is delicious. hope you are keeping well in the virus crisis. no toilet paper in our shops:( cheers sherry
Hmmm…I might have to try and figure out how to sneakily video Robbie saying that. It really is adorable…and hilarious! 🙂 Yes! I totally agree with about Seinfeld and Babka. That’s one of the best Seinfeld episodes of all time. Haha!
We are indeed staying safe here, although keeping Robbie at home while Laura and I try to work is proving to be harder than we thought. No TP here, either!
Homemade is always the best! This looks delicious – especially with all the cinnamon and walnuts.
I couldn’t agree with you more, Kathy! Thank you! 🙂 (And, yes, cinnamon + walnuts make everything better.)
It’s babka season again. I love these flavors, David.
Bring on the babka!
I have never eaten babka, but it looks wonderful. I have to put this on my list to make. We would love this.
Oh, you totally need to put babka on your list of things to make/eat, Dawn! It’s a yummy bread…and it’s great with a cup of coffee! 🙂
Ok, first, when you described Robbie’s morning routine of getting ready for preschool, then watching an episode of Mickey Mouse Clubhouse while enjoying a granola bar and a glass of milk, I could have sworn you were describing the morning routine at my house!! EXACTLY, down to the granola bar, what we do here! 😆 And oooohhhhh my goodness this babka looks fantastic! I have never made babka myself, but have always wanted to. Now I know the recipe to try! Looks absolutely delicious David!
No way! We’ve had that exact same morning routine for, geez, 3-ish years now. Robbie loves the routine. We love the routine. It works! But I have to ask – do you all do the Hotdog Dance together at the end? (We do. Haha!)
So you should totally try your hand at babka, Shannon! It’s a yummy bread, and it goes mighty well with a cup of coffee in the morning…while you listen to Mickey Mouse Clubhouse. 🙂
This looks an amazing and sound soo yummy…homemade are also the best and i will trying to make this…few day later..Thanks David for a beautiful recipe…..!
Thanks so much, Olivia! I hope you enjoy this one…it’s quite tasty and fun to make!
The truth is that I’ve never had babka (Like Sherry, I only know it from that Seinfeld episode, haha.). Anyway, clearly that needs to change. This looks wonderful and I’m all about cinnamon and walnut anything!
I wish you could include a little audio in your post – I really want to hear Robbie say: “I am strong like bull!” 😉